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Recipes

Gluten Free Upside Down Berry Cake

Preparation

10 minutes

Cooking

30 minutes

Total

40 minutes

Portion(s)

8 portions

Ingredients

For the filling :

  • 750 mL (3 cups) frozen field fruit
  • Zest of 1/2 orange
  • 30 mL (2 tablespoons) sugar
  • 30 mL (2 tablespoons) cornstarch

 

For the cake:

  • Oil, to brush the pan
  • 4 eggs
  • Zest of 1/2 orange
  • 125 mL (1/2 cup) maple syrup
  • 15 mL (1 tablespoon) vanilla extract
  • 560 mL (2 ¼ cups) almond flour
  • 5 mL (1 teaspoon) baking powder
  • 1.25 mL (¼ teaspoon) salt
 

Preparation

  1. In a saucepan, bring the frozen fruit, orange zest and sugar to a boil. Reduce heat, stir in cornstarch and simmer for 5 minutes or until the fruit softens slightly. 
  2. Remove from heat and let cool, stirring occasionally to keep mixture thickening.
  3. Preheat the oven to 350°F (180°C) and cut a circle of parchment paper slightly larger than the bottom of a 22.8cm (9-inch) round non-stick cake pan. Lightly oil the cake pan and place the parchment paper on top, taking care to remove any air bubbles. 
  4. Meanwhile, in a large bowl, whisk eggs until smooth, about 2 minutes. Add maple syrup, remaining zest and vanilla extract and mix again. Again, whisk in remaining cake ingredients to make a smooth batter. 
  5. Pour fruit mixture into the bottom of the pan and cover evenly with batter, avoiding mixing as much as possible.
  6. Bake for 30 minutes or until the top of the cake is lightly browned and hard to the touch. 
  7. Remove from the oven and let cool for 10 minutes. Loosen the edges of the cake with a knife, then carefully turn it out onto a plate. Remove parchment paper, replacing any fruit that may have stuck to it. Garnish with Greek yogurt, if desired. 

 

Nutritional Information (per serving):

Calories: 295 kcal
Fat: 18 g
Carbohydrates: 26 g
Fibre: 5 g
Protein: 10 g
Sodium: 122 mg

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